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Easy Jasmine Rice Pudding

Greg DuPree

Active Time

35 Mins

Total Time

45 Mins

Yield

Serves 6 (serving size: about 2/3 cup)

January 2018

Treat yourself to a comforting bowl of warm, creamy rice pudding and enjoy a better night’s sleep. The goji berries sprinkled on top add fruity chew, while the pepitas offer nutty crunch and a tryptophan boost. Look for both at specialty grocery stores. If you can’t find them, sub tart cherries or pomegranates for the goji berries and walnuts for the pepitas; walnuts also contain tryptophan. A mild, less expensive honey works beautifully here; save the pricier, more robust honeys for a recipe where their flavor will be front and center.

Ingredients

3 1/2 cups 2% reduced-fat milk

2/3 cup water

1/3 cup honey

1/2 teaspoon kosher salt

3/4 cup uncooked jasmine rice

1 1/2 teaspoons vanilla extract

6 tablespoons chopped dried goji berries

6 tablespoons toasted unsalted pepitas (shelled pumpkin seeds)

Nutritional Information

Calories 276

Fat 7g

Satfat 2g

Unsat 4g

Protein 9g

Carbohydrates 46g

Fiber 2g

Sugars 25g

Added sugars 15g

Sodium 245mg

Calcium 20% DV

Potassium 8% DV

Calories 276

Fat 7g

Satfat 2g

Unsat 4g

Protein 9g

Carbohydrates 46g

Fiber 2g

Sugars 25g

Added sugars 15g

Sodium 245mg

Calcium 20% DV

Potassium 8% DV

How to Make It

Step 1

Bring milk, water, honey, and salt to a simmer in a medium saucepan over medium-high. Stir in rice, and reduce heat to medium-low. Cook, uncovered, stirring often, until rice is tender and mixture is thickened, about 30 minutes.

Step 2

Remove from heat, and stir in vanilla. Divide mixture evenly among 6 bowls; top each with 1 tablespoon goji berries and 1 tablespoon pepitas. Serve warm.

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